Friday, April 10, 2009

It's not often I can work a Vanilla Ice song into a video recipe, but here it fit like a pair of baggy pants.

This quick and simple lemon icing recipe is what I frosted my Easter bread with, and it works nicely as an all-purpose glaze for all types of cookies, breads, and pastries.

You remember that comedian, the one with the big porn-stache, that did the, "you might be a redneck if" routine?

By the way, if you were at one of his shows, you were a redneck. This recipe reminds me of that bit. You could come up with a whole list of "you might be a bad cook if…" statements, but one of them for sure would be, "you might be a bad cook if you buy icing."

There can't be an easier recipe than a simple sugar icing. Can you stir? Good, then you have what it takes. I'm assuming if you do buy your icing, it's because you simply don't know the recipe, or just assumed (like everyone at a Jeff Foxworthy show is a redneck) it was too complicated. It's not. Enjoy!

To answer the question about why people buy icing: I believe that people buy cake mixes and canned icing because they grew up thinking that the chemicals they were tasting was a normal thing and they can't reproduce that flavor at home. Jackie

And Chef John, melting does means becoming liquid - and that is not what the augar does. Sugar gets liquad at its melting point. When a crystalic molecule like saccharose (biggest part of household sugar) dissolves, it breaks down into ions. Lige kitchen salt, SodiumChloride (NaCl), which breaks down into Na+ and Cl- ions when dissolved in water.

Hi chef, my name is alex. my wife loves sweets, but she is allergic to corn syrup,corn starch,and corn flour. is their a way i could subsitude the powder sugar in our pink icing recipe. thanks for your time.